Gobble Gobble in the #2

[BedouinBob]

Every Thanksgiving I buy a couple of extra turkeys while they are cheap. This was the week to break one out. I brined it overnight in 1 gal water, 1C Kosher salt, 1C brown Sugar, plus spices (marjoram, onion, garlic, pepper). Rinsed and then sprinkled more garlic powder, marjoram and thyme on the bird after a light coat of olive oil. Gave it a mirepoix treatment in the cavity with onion, carrot, and celery. Into the smoker at 250 deg with 4 oz of sugar maple. Five hours later I hit 165 IT. Results below. The breasts were really juicy. I cut them up for later turkey pot pie. The other meat we had for dinner. The carcass will make Chinese con gee (rice porridge). Good eats all around and lots of meals out of the bird. 

 

[drains]

That's one beautiful bird! Smoked to.perfection!

 

[NDKoze]

Awesome looking bird.

Awesome looking Avatar too Dale. I am a diehard Cowboys fan since I was in Third grade.

 

[DivotMaker]

Perfect!! 8)

 

[pargolfr2003]

Great job Bob! That bird looks perfect

 

[BedouinBob]

Thanks guys! I really liked that the skin stayed intact on it so it was really pretty plus really tasty.

 

[DivotMaker]

Thanks guys! I really liked that the skin stayed intact on it so it was really pretty plus really tasty.

That's why I've settled on 250 for skinned poultry.  Much higher, and it wouldn't have!

 

[BedouinBob]

And this my friends is what you use leftover turkey breast for... 

 

[SuperDave]

Bob, I like the way you think.  8) 

 

[DivotMaker]

Nice lookin' pot pies, Bob!!

 

[Durangosmoker]

Those Pot Pies look downright purdy!

 

[SmokinSusie-Q]

Every Thanksgiving I buy a couple of extra turkeys while they are cheap. This was the week to break one out. I brined it overnight in 1 gal water, 1C Kosher salt, 1C brown Sugar, plus spices (marjoram, onion, garlic, pepper). Rinsed and then sprinkled more garlic powder, marjoram and thyme on the bird after a light coat of olive oil. Gave it a mirepoix treatment in the cavity with onion, carrot, and celery. Into the smoker at 250 deg with 4 oz of sugar maple. Five hours later I hit 165 IT. Results below. The breasts were really juicy. I cut them up for later turkey pot pie. The other meat we had for dinner. The carcass will make Chinese con gee (rice porridge). Good eats all around and lots of meals out of the bird. 

Do you recall the turkey wt.?

 

[BedouinBob]

Sue, from what I recall it was about 12.5 pounds. I usually try to keep it below 13 pounds so that it doesn't hang at bad temps for long.

 

[DivotMaker]

Every Thanksgiving I buy a couple of extra turkeys while they are cheap. This was the week to break one out. I brined it overnight in 1 gal water, 1C Kosher salt, 1C brown Sugar, plus spices (marjoram, onion, garlic, pepper). Rinsed and then sprinkled more garlic powder, marjoram and thyme on the bird after a light coat of olive oil. Gave it a mirepoix treatment in the cavity with onion, carrot, and celery. Into the smoker at 250 deg with 4 oz of sugar maple. Five hours later I hit 165 IT. Results below. The breasts were really juicy. I cut them up for later turkey pot pie. The other meat we had for dinner. The carcass will make Chinese con gee (rice porridge). Good eats all around and lots of meals out of the bird. 

Do you recall the turkey wt.?

Sue - just a tip for picking a turkey:  Keep it 14 lbs or less.  Any larger, and it stays in the "danger zone" temperature (40-140) too long.  Better to smoke 2 smaller birds, if you need more than that.  Stay away from the giant 20-pounders!